Growth in traditional fermented soybeans-related research (tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco) from 1928 to 2024, following the omics emergence and trend in functional food

Soybean processing has traditionally relied on fermentation. These fermented products have been consumed for decades, particularly in Asian countries. Despite numerous publications on fermented soybeans over the past ninety years, there is a lack of reviews that specifically focus on nine traditional fermented soybean products, namely tempeh, natto, doenjang, chungkookjang, douchi, meju, kinema, oncom, and tauco. Population growth and the need for a healthy diet have prompted researchers to improve soybean-fermented products. The objective of this study was to use reference data to conduct a bibliometric analysis assessing the progress of research on nine traditional fermented soybean products, various uses of these products, and the utilization of advanced technologies to improve research quality. From the scientific database, 2280 documents published between 1928 and 2024 were identified and subjected to bibliometric analysis using the VOSviewer software. Up until recently, article publications and citations increased. South Korea holds the top position in the quantity of publications related to the NTFSP. IPB University is the most productive institution regarding the nine traditional fermented soybean products. In vivo and clinical trials have demonstrated that certain traditional fermented products possess anti-metabolic syndrome properties, including antidiabetic, anti-obesity, antihypertensive effects, cancer, and modulation of bone metabolism. Microbial diversity also provides health benefits to fermented soy products. Furthermore, recent trends include leveraging emerging techniques such as omics, docking, and wholegenome sequencing to advance research on fermented soybeans. However, no references were found for either the in vivo or clinical trials of douchi, meju, kinema, or oncom. Moreover, the use of recent advancement tools has not yet been found in literature related to oncom and tauco. Therefore, using advanced tools, further research on combating metabolic syndrome-related fermented soybean products should be carried out.